Ovarian Cancer: “The Milk Connection”

Large research studies have identified cow’s milk consumption as one of the strongest links to ovarian cancer. The real kicker, a significant increase in ovarian cancer risk was shown in women who consumed higher levels of low-fat and nonfat milk. Prior research had already suggested that high consumption of whole milk, yogurt, and cheese may increase the risk of ovarian cancer, but now the fat free varieties are out to? Possibly.

One US study of over 80,000 women showed that those who consumed just 1 or more servings of skim or low-fat milk daily had a 32% higher risk of developing any ovarian cancer and a 69% higher risk of serous ovarian cancer when compared to women who consumed 3 or less servings per month. Another study from Sweden of over 60,000 women confirmed these results. Their researchers found that women who consumed more than 4 servings per day of dairy products had twice the risk of serous ovarian cancer as women who consumed fewer than 2 servings of dairy products per day. To further their evidence against milk in particular, women who drank as little as 2 or more glasses of cow’s milk per day had twice the risk for ovarian cancer over women who consumed little to no milk.

But, how could this be? For once, added fat and hormones may not be to blame. The main theory circulating indicates galactose as the true culprit. Lactose, otherwise known as milk sugar, breaks down into two main components in our digestive system, one of these being galactose. Many researchers believe that high levels of galactose over-stimulate, overload, or damage the ovaries, thus leading to ovarian cancer. We have included links to some of our resource articles and publications on this interesting topic for your own review: